Knead the paneer to make a soft dough

Make balls of the dough

Now boil the water and add half of the jaggery

Add the balls as the syrup is ready

When the rasgulllas are done remove it from the syrup and strain the excess syrup

Now in another pan boil the milk

Take some hot milk in a pan and add the jaggery

As the milk get thick add the jaggery mix

Now add the rasgulllas and switch off the heat

The nalengurer rasomalai is ready